Buddha bowl with pepper-orange topping

Based on 15 ratings
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Difficulty

Easy 👌
25
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings:-1+
4 tsp pepper-orange mayonnaise
orange
100 g Hokkaido pumpkin
sweet potato
2 tbsp olive oil
50 g quinoa
50 g baby spinach
½ avocado
salt
pepper
Metric
Imperial

Utensils

  • baking sheet
  • oven
  • cutting board
  • knife
  • fine sieve
  • pot
  • bowl
  • fine grater
  • citrus press
  • whisk

Nutrition per serving

Cal
1097
Protein
16g
Fat
62g
Carb
117g

Step 1/4

  • 100 Hokkaido pumpkin
  • 1 sweet potato
  • 2 tbsp olive oil
  • salt
  • pepper
  • baking sheet
  • oven
  • cutting board
  • knife

Preheat the oven to 200°C/400°F. Peel sweet potato. Dice together with Hokkaido pumpkin, then transfer onto a baking sheet. Drizzle olive oil on top and season with salt and pepper. Bake for approx. 20 min.

Step 2/4

  • 50 quinoa
  • salt
  • fine sieve
  • pot

Rinse quinoa under clear water. Bring salted water in a pot to a boil and add quinoa. Reduce heat to medium-low and let cook for approx. 10 – 12 min., then drain quinoa afterwards.

Step 3/4

  • 1 orange
  • 4 tsp pepper-orange mayonnaise
  • bowl
  • fine grater
  • citrus press
  • whisk

Grate peel of the orange and press out the juice. Add orange juice, orange zest and pepper-orange mayonnaise to a bowl and stir to combine.

Step 4/4

  • 50 baby spinach
  • ½ avocado
  • cutting board
  • knife

Wash and dry baby spinach. Halve, pit and slice avocado. Serve spinach, cooked quinoa, pumpkin and sweet potato, avocado, and pepper-orange topping to a serving bowl. Enjoy!